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MEAT/FISH/SEAFOOD:
1 lb. boneless chicken breasts
pkg. pork bacon
4-6 pork chops
1-1 1/2 lbs. salmon fillets
1-1 1/2 lbs. ground beef
DAIRY: 
1 qt. half and half
pkg. fresh-grated Parmesan cheese
3-4 oz. Gruyere cheese
3-4 oz. goat cheese
8 oz. mozzarella cheese
8 oz. sour cream
RICE/NOODLES:
1 bag frozen tortellini
1 lb. fettucine noodles
1-2 boxes rice pilafFROZEN VEGETABLES:
1-2 boxes spinach
bag of succotashFRESH VEGETABLES:
bunch of celery
8 oz. sliced mushrooms
bunch or head of lettuce
2-3 tomatoes, or grape tomatoes
bunch of broccoli
bag of potatoesCANNED GOODS:
2 containers chicken broth/stock
2 cans (14 oz.) sauerkraut
can or jar of applesauce small
can 100% pumpkinSOUPS/SAUCES:
1 can cream of mushroom soupWINES AND SPIRITS:
dry white wineMISCELLANEOUS:
box of baking mix (like Bisquick)
jar of prepared horseradish
bag of Pepperidge Farm herb stuffing 9 inch graham
cracker crust 1 pt. vanilla
ice cream 12 oz.
container whipped topping |
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CHICKEN SOUP TORTELLINI
1 bag frozen tortellini
7 cups chicken stock
1 lb. skinless, boneless chicken breasts
1 medium onion, sliced
2 tsp. fresh minced parsley, or 1/2 tsp. dry
1 1/2 tsp. salt
1 tsp. rosemary
1/8 tsp. pepper
1 c. chopped celery
1/2 lb. sliced fresh mushrooms
3/4 c. dry white wine
Place broth, chicken, onion, parsley, salt, rosemary, and pepper in a large saucepan. Bring to a boil and simmer, covered, 30 minutes or until chicken is tender. Remove chicken and cool. Chop into bite-size pieces. Bring stock to boiling, return chicken to pot, and stir in remaining ingredients. Simmer 30 minutes or until tortellini is cooked and vegetables are crisp-tender. Serve immediately.
Suggested Side Dish: Tossed Garden Salad
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PORK AND SAUERKRAUT DINNER
3 strips pork bacon
4-6 pork chops
1 onion, chopped
2 (14 oz.) cans sauerkraut, drained
2 tsp. caraway seeds
1/2 cup chicken broth
salt and pepper to taste
Preheat oven to 350 degrees. Fry bacon in a large, nonstick skillet. Remove and set aside. To the bacon fat, add the onions and brown the pork chops on both sides. Set aside. Place the sauerkraut and sprinkle caraway seeds in the bottom of a 9x13x2 inch baking pan. Pour in the chicken broth. Place pork chops and onions on top of the sauerkraut. Season with salt and pepper. Crumble bacon over the surface. Bake, covered, for 1 hour. Remove and serve immediately.
DUMPLINGS
2 c. baking mix (like Bisquick)
2/3 c. milk
Add dumplings to meat during the last 30 minutes of cooking time.
Combine baking mix and milk in a medium bowl with a fork until well
moistened. It will be a little lumpy, but don’t worry. Drop dough from a
serving teaspoon in between the meat, starting around the edges. Make as
many dumplings as you choose. Cover again, and continue baking for an
additional 30 minutes, or until dumplings are cooked through.
Suggested Side Dish: Dumplings, Applesauce
with Cinnamon
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FOUR CHEESE FETTUCCINE
1 lb. fettuccine noodles
olive oil
2 1/2 c. half and half
1/2 c. fresh-grated parmesan cheese, plus some for topping
3-4 oz. Gruyere cheese, cut into small chunks
3-4 oz. soft goat's cheese
8 oz. mozzarella cheese, cut into small chunks or shredded
fresh-ground pepper
Prepare fettuccine according to manufacturer's directions. Drain, return to pot, and toss with a little olive oil to keep from sticking together. Cover, and keep warm. Pour the half and half in a large saucepan and add the parmesan cheese. Heat over medium-low heat until the parmesan is melted. Add the Gruyere cheese, goat's cheese, and mozzarella cheese. Cook over low heat until the cheeses are melted. Pour cheese sauce over the drained fettuccine. Stir well to thoroughly combine. Place on individual serving plates, sprinkle with fresh-ground pepper, and top with additional parmesan, if desired. Serve immediately.
Suggested Side Dish: Buttered Spinach
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GRILLED SALMON WITH HORSERADISH SAUCE
1- 1 1/2 lbs. salmon fillets
3 Tbsp. mayonnaise
2 tsp. fresh-snipped parsley (or 1 tsp. dried)
1 tsp. prepared horseradish.
Prepare grill.* Cut fish fillets into
serving pieces. Rinse and pat dry with paper towels. In a small bowl,
combine mayonnaise, parsley, and horseradish. Set aside. Spray a baking
sheet with nonstick cooking spray. Place salmon fillets on sheet, and
grill, covered, for about 5 minutes. Spread horseradish sauce on tops of
fillets, cover, and grill an additional 5 minutes. Test for doneness when
fish flakes easily with a fork. Serve immediately.
*This can also be broiled in the oven. Set
oven control to broil, and follow the same directions above. Take care not
to burn the sauce.
Suggested Side Dish: Rice Pilaf, Steamed Broccoli
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SWEDISH MEATLOAF
1-1/2 lbs. ground beef
1 egg, lightly beaten
1/2 c. finely crushed Pepperidge Farm herb stuffing
1/4 tsp. ground nutmeg
1 can cream of mushroom soup
1/2 c. sour cream
Preheat oven to 350 degrees. In a large bowl, thoroughly mix beef, egg, stuffing crumbs, nutmeg and 1/3 cup soup. Shape firmly into loaf. Place in a loaf pan or on a lightly-greased broiler pan. Bake, uncovered, for 1 hour. Blend remaining soup and sour cream. Baste meatloaf with a coating of the sauce, and cook for an additional 5 minutes. Heat remaining sauce in a medium saucepan (or in microwave). Let meatloaf stand about 5 minutes before slicing, then serve immediately with the sauce. Sprinkle with additional nutmeg, if desired.
Suggested Side Dish: Mashed Potatoes,
Succotash
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FROSTY PUMPKIN PIE
9 inch graham cracker crust
1 pt. vanilla ice cream
1 c. canned 100 % pumpkin
1 c. sugar
slightly less than 1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
2 c. whipped topping (not lite), divided
Soften ice cream slightly. Spread in the pie
crust, and freeze until ice cream is solid again. In a large bowl, mix
pumpkin, sugar, spices, and salt. Fold 1 cup of whipped topping into the
pumpkin mixture. Pour over the ice cream in the pie shell. Freeze several
hours. Remove from freezer 15-30 minutes before serving. Top pie with the
other cup of whipped topping before serving. Refrigerate any leftovers.
*If desired, you can add 1/2 c. chopped walnuts to the pumpkin mixture.
Add before the whipped topping is folded in. cream, if desired.